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Raspberry-Lemon Soufflé - Classic Genoise Cake Filled with Pastry Cream and Finished with a Meringue Buttercream - Chocolate Meringue Shells Topped with Strawberry Sorbet - 60-Second Brioche Dough - Brioche Bouchees - Quickest Puff Pastry - Palmiers - Lemon Tart with Pine Nut Crust - Individual Apple Pies
What you will learn
In this class we will master all facets of the pastry kitchen. From learning the secrets of the perfect butter-rich yeast bread, making a quick puff pastry with great results, mastering the art of pie and tart dough, A-Z of cake baking and finishing, assembled desserts with meringue shells and sorbet, and finally the "art" of the rise to the perfect soufflé.